Directions

In large bowl, with mixer at high speed, beat heavy or whipping cream until stiff peaks form. Fold in chocolate syrup and coffee mixture just until blended to make mocha cream.

Place 1 cake layer on cake plate; spread evenly with 1/2 cup mocha cream. Top with second layer; spread with 1/2 cup mocha cream. Top with remaining cake layer. Reserve 1 cup mocha cream; use remaining to frost top and sides of cake.

Meanwhile, in heavy small saucepan over low heat, heat semisweet-chocolate squares and shortening until melted and smooth, stirring frequently. Line a 6-ounce custard cup with plastic wrap; pour melted chocolate into plastic-lined cup. Cover and refrigerate until chocolate is set, about 2 hours.

To serve, unmold chocolate from custard cup. With vegetable peeler, slowly and firmly draw blade along surface of chocolate to make curls. Use chocolate curls to garnish cake. (If chocolate appears too brittle to curl, let stand at room temperature a few minutes to soften slightly.)